4 bone-in pork chops, 1 1/4 to 1 1/2-thick (8 to 12 ounces each)
3 cups buttermilk
2/3 cup kosher salt
1 tablespoon lemon zest
2 teaspoons fresh rosemary, chopped
2 teaspoons fresh sage, chopped, OR 1 teaspoon dried
2 teaspoons black pepper, freshly ground
flour, for coating
3 tablespoons olive oil
To brine pork chops, pour buttermilk into a plastic storage container or stainless-steel bowl and stir in salt until completely dissolved. Add lemon zest, rosemary and sage. Add pork chops, making sure they are completely immersed in the brine. Cover and refrigerate for 3 to 4 hours.
Preheat oven to 400 degrees F. Remove chops from brine and rinse off buttermilk. Pat dry, season generously with the black pepper and dredge each chop in the flour, shaking to remove excess. Set chops aside.
In a nonstick ovenproof skillet large enough to hold all of the chops, heat oil over medium-high heat. Put chops in the pan and cook for 2 to 3 minutes or until nicely browned. Turn and cook 3 minutes more. Transfer the skillet to the oven and bake chops for about 15 minutes or until they are firm to the touch and register 145 degrees on an instant-read thermometer inserted into the middle of a chop. Remove chops to platter and let rest for 5 minutes before serving. Serve with chutney.
Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers
Adapted from “Bruce Aidells’s Complete Book of Pork,” courtesy of Harper Collins Publishers “The mild sweetness of a Honey Wheat Ale is a nice balance to the tang of the buttermilk brine and also pairs well with apple chutney, my favorite fall condiment to serve with these chops,” explains Aidells.